Mashed Parsnip

006Wednesday I discussed my humble beginnings with parsnip, with a simple mash. Well today I will end parsnip week, with that mash. Mashes are one of the easiest things to make. So often we make cooking into a challenging task, when there are many things we can stick to, which are simple to make and any beginner can do. I enjoy a mash when I want a meat and potato kind of dinner. Or when I want liver. I’ve read about the benefits of eating liver so often, that I have striven in recent years to incorporate it more into my eating routine. With all the recipes I’ve tried, I go back to liver in a bone broth served over mashed cauliflower. Today I tried it with the mashed parsnip. Just as good. What a great layering of flavors!

Mashed Parsnip

  • 4 parsnips
  • 3 tbsp ghee
  • sea salt
  • pepper
  • 1/3 cup coconut milk
  • chopped chives

Let’s Make it Happen: Peel parsnips. Chop. Boil in water until tender. Strain. Dump into a food processor with the rest of the ingredients. Serve with liver, steak, chicken, turkey, buttery lobster- whatever you’re having for dinner. That’s it, simple!

 

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